The Double Down Latke Sandwich Vs. “The Hanukkah Meat Sandwich”
With Hanukkah on it’s way, we share the ultimate cholesterol raising latke recipe. Read More
I gotta hand it to The Jewish Journal for their tasty looking “Double Down Latke Sanwich,” but as a proud carnivore, I need something I can sink my teeth into a little bit more. So, may I introduce the famous “Levitz Hanukkah Meat Sandwich” made by my family around Hanukkah. Somewhat similar, but not really…
- Preheat oven to 250°F. You’re gonna need this to store the latkes in.
- You could peel potatoes and coarsely grate, directly into a large bowl of cold water. Or you can just buy them shredded. Your call.
- If you choose the long way, soak potatoes for a few minutes
- Spread grated potatoes, chopped garlic and onions on a kitchen towel, roll up and wring out as much liquid as possible.
- Transfer potato mixture to a bowl and stir in egg and salt. Add a pinch of matzo meal and a dash of pepper.
- Heat a large skillet. Add enough oil to cover the bottom plus a bit more. Get the oil hot but don’t burn it. Spoon in the potato mixture into skillet, spreading with the back of the spoon into 3 or 4-inch rounds.
- Reduce heat to moderate and cook until undersides are very well browned, about 5 minutes. Turn latkes over and cook until undersides are crispy.
- Transfer to paper towels to drain and season with sea salt. Keep the latkes warm in the oven.
- Next you get a bunch of brisket, you braise the brisket, and you pour a bunch of BBQ sauce all over it, you put it in between two of the latkes, and BAM! You’ve got yourself a Levitz Jewish Hanukkah Sandwich.
- Go jog for about ten miles and drink a lot of red wine, because your cholesterol just went up a whole lot.